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Australia

Not surprisingly, the world’s largest island country produces loads of seafood. The stereotype is shrimp (called “prawns” Down Under) on the barbie. But there’s also uniquely Australian sea creatures like yabbies (freshwater lobsters), Moreton Bay bug (or Bay lobster), barramundi (a delicate white fish), and trevalla (Antarctic butterfish). Increasingly, modern Australian chefs are cooking with indigenous ingredients, including kangaroo, quandong (desert peach), and emu. Established initially as a British penal colony in the 1780s, Australia has attracted immigrants from all over Europe, Asia, and the Middle East. The result has been an upswing in Mediterranean- and Asian-focused fusion cooking. Still some traditions never die. Fish and chips, meat pies, and sausage rolls remain important fast foods. Served with “the lot,” an Australian hamburger includes beetroot, a fried egg, and pineapple. Australia is also the fourth largest wine producer in the world, renowned for making big, ripe reds.

Featured Cook spikesmum Cooking Level: Intermediate Living In: Perth, Western Australia, Australia

About me: I live in a beautiful part of the west coast of Australia, retired, have two Finnish daughters in law and an Italian son in law, one of my boys is a chef in Finland and the other lived in the U.S. for 15 years so our food skills, collectively are varied and interesting.My husband and I grew up in the Oz eating a fairly bland cuisine based on British, Scottish, Irish traditional foods, nothing wrong with that but I've been on a steep learning curve to update my repertoir of dishes in latter years My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »